What could be more comforting than a warm, steaming bowl of pasta? And we can all use some extra comfort on occasion (or every day). There are infinite pasta-bilities and this post is loaded with easy recipes that are not only comforting, but so delicious, you will be the hero of your kitchen.
First up is a scrumptious Sausage and Broccoli Burrata Pasta. On top of being scrumptious, it is super photogenic too.
Start by browning 1 pound of sweet Italian sausage (or pick your favorite type of ground sausage) in 1 tablespoon extra virgin olive oil, breaking into chunks as it cooks, until cooked through, around 9 minutes.
Once cooked, remove the sausage to a plate using a slotted spoon and add another tablespoon of extra virgin olive oil. Once heated, add 1 pound broccoli, broken into bite-size florets, plus one teaspoon salt. Cook until the broccoli starts to caramelize, around 7 minutes. Remove to the plate with the sausage.
Add another tablespoon of extra virgin olive oil and add one finely diced medium shallot and two tablespoons of minced garlic. Cook until the shallots and garlic soften and start to turn golden but be careful not to let the garlic burn.
Add one cup heavy cream, one tablespoon each chopped fresh tarragon and basil, and grated zest of one lemon. Bring to a simmer.
Add one pound of mezze rigatoni, cooked very al dente, approximately 3 minutes less than the package directions. Also add one cup of pasta water, stirring to combine and cook until pasta is just slightly al dente, approximately five minutes.
Off the heat, add one and a half cups grated pecorino, the sausage, and the broccoli. Stir to combine.
Divide the pasta into individual bowls and top with fresh torn burrata (8 ounces), fresh cracked black pepper, and another drizzle of extra virgin olive oil.
Earlier in the day I roasted a whole head of garlic and had some extra cloves plus a pack of hamburger rolls. The wheels started spinning.....
I smeared the garlic onto the rolls...
...sprinkled with more grated pecorino and shredded mozzarella...
...and popped under the broiler for a few minutes until the cheese melted.
Next up is an amazing Shrimp Parmesan in Vodka Sauce over Garlic Butter Pasta. This recipe has the wow factor and has a few extra steps, but all are easy!
The vodka sauce starts as a basic marinara so I sautéed 6 thinly sliced garlic cloves in 3 tablespoons of extra virgin olive oil and a pinch of red pepper flakes.
When the garlic turned golden brown after a few minutes, I hand-crushed a 28 ounce can of San Marzano whole tomatoes and added them plus the liquid to the garlic. I also filled the can with water and poured it into the sauce.
Finally, I added a handful of torn fresh basil leaves and a big pinch of salt. I let it simmer for 20 minutes until slightly thickened.
I pureed the sauce until smooth and set it aside.
In a large sauce pan, I sautéd 2 minced shallots in 2 tablespoons of butter until softened, around 3 minutes.
I added 3/4 cup heavy cream, the basic marinara from earlier, a pinch of red pepper flakes, and stirred to combine.
Finally, I added 1/4 cup grated Parmesan cheese and a few tablespoons of vodka, stirring to combine. I brought it to a boil, tasted for seasoning, and removed it from the heat.
Vodka sauce done!
To make the shrimp, I used EZ peels and removed the shells, dredged them in flour, dipped in 2 eggs beaten with a splash of water, and then coated with panko bread crumbs. I fried them in a few inches of canola oil until golden brown, around 2 minutes per side and drained them on a rack over a sheet pan.
To assemble, I started with a layer of the vodka sauce in the bottom of a 9x13 baking pan and placed the shrimp on top.
I then covered the shrimp with shredded mozzarella and popped the pan into a 350 degree preheated oven for 15 minutes until the cheese was melted and everything was heated. .
To serve, I cooked a box of thin spaghetti according to package directions, drained, and tossed with garlic butter (one stick of butter melted with a tablespoon of minced garlic and a big pinch of salt). I topped with several shrimp, vodka sauce, freshly grated Parmesan cheese, and a basil leaf. SO GOOD!
A breadstick can't hurt!
San Francisco-Style Vietnamese Garlic Noodles may be the easiest, yet most flavorful recipes in this post. This dish originated at Thanh Long Restaurant in San Francisco by Chef Helene An. The amount of garlic may seem ludicrous but trust me, it is worth it!
I cooked a 16oz package of spaghetti for 2 minutes less than the package directions.
While the spaghetti cooked, I melted 4 tablespoons of butter in a wok.
To the melted butter, I added 20 cloves of garlic, minced (about 2 heads), and stirred for about a minute.
I added 4 teaspoons oyster sauce, and 2 teaspoons each soy sauce and fish sauce, and then removed from the heat.
I added the spaghetti to the garlic sauce, tossed to fully coat (plus a splash of the pasta water), and then added a few tablespoons of grated Parmesan cheese and chopped scallions.
You can add any type of protein, mushrooms, tofu, or anything you like, or just enjoy the noodles by themselves!
Cincinnati Chili is a dish that I had heard about but never cooked or eaten so I was anxious to give it a try. Chili on top of spaghetti with various optional toppings was intriguing.
The first step is to cover 2 pounds of lean ground beef with cold water, bring to a boil, and cook until the meat is done, around 30 minutes, stirring occasionally to break up the meat.
Next, I added 2 finely chopped onions, 4 minced garlic cloves, 1 can of tomato sauce (15oz), 2 tablespoons vinegar, 2 teaspoons Worcestershire, 1/2 ounce unsweetened chocolate (half of one square), 1/4 cup chili powder, 1 1/2 teaspoons salt, 1 teaspoon each ground cumin and ground cinnamon, 1/2 teaspoon cayenne, 5 whole cloves, 5 allspice berries, and 1 bay leaf. I brought it to a boil, lowered the heat, and let it simmer for 3 hours. (I had to add a bit more water because the water evaporated and I did not want it to burn on the bottom of the pot.)
For serving, I started with a mound of spaghetti in each bowl. I learned that Cincinnati chili uses the “way” system. The number indicates the toppings you prefer. Here are the different “ways” to enjoy Cincinnati chili:
2-Way: Chili on spaghetti
3-Way: Chili on spaghetti with shredded Cheddar cheese
4-Way: Chili on spaghetti with diced onions and shredded Cheddar cheese
5-Way: Chili on spaghetti with red kidney beans, diced onions, and shredded Cheddar cheese.
My preference is 4-Way.
To kick up the flavor a bit, I added a few dashes of hot sauce to the spaghetti.
The long cooking process made this chili incredibly flavorful and it was worth getting up early to make! (You can certainly make it in advance, refrigerate, and then reheat it but be sure to skim some of the fat that will form on top of the chili.)
Since we are still on the topic of easy and delicious, check out this amazing Cheesy Tortellini Skillet Bake. Anyone can make this and everyone will love this!
For those of you who missed it the first time, here is my amazing Ragin' Salmon with Chili Crisp Noodles.
And finally, if you missed this too, here my equally amazing Cottage Cheese Alfredo with Lemon Garlic Chicken Meatballs. (Do not be fooled by the cottage cheese, even if you are not a fan, It makes the most luxuriously creamy sauce!)
These recipes are great for snow days too and at the time of this being published, a large winter storm is headed right for my state. Part of me wants to make one of these recipes again, or maybe I will try something new. As always, if you make any of these, please be sure to let me know!
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